Why bother making your own mustard, when the yellow jars are so cheap? For one thing, it's remarkably easy, and sometimes even cheaper than buying. And if you like fancier, spicier, or sweeter flavors, you can customize to your heart's content.

Hank Shaw explains at The Atlantic that making your own mustard is, at its heart, ground mustard seed and cold liquid. The type of mustard seed can matter, but what you add after that—salt and/or vinegar for preservation and balance, honey for sweetness, grape juice for that Dijon-ish taste, or other spices—is entirely up to you. If you've got a good hand grinder, an electric you don't mind wiping down, or a mortar and pestle, homemade mustard can make for a great weekend afternoon activity, and the results last a long time in the fridge. It's just one more way to make your brown bag lunch more appealing.